Can I use turkey instead of chicken?

Yes, ground turkey works just as well, though chicken tends to stay juicier.

Why are my chicken meatballs tough?

Overmixing the meat or overcooking can make them dense. Mix gently and cook only until golden and firm.

Absolutely. Bake at 375°F (190°C) for 15–20 minutes until browned and cooked through. Brush lightly with oil before baking.

Flour helps create a crisp outer layer that locks in moisture and allows the glaze to adhere better.

Yes! After browning, place the meatballs and cranberry sauce in a crockpot. Cook on low for 4 hours or high for 2 hours .

Juicy chicken meatballs glazed in a sweet-tangy cranberry sauce, perfect for holidays or meal prep.

Scale

14 oz Cranberry Sauce

1/4 Cup Honey

1 Tsp Chili Powder

1/4 Tsp Cayenne Pepper

1/2 Tsp Chili Flakes

Kosher salt & ground pepper

2 Tbsp Olive Oil

2 lbs Chicken Breast or Turkey, cubed

1/4 Cup Panko

1/4 Cup Whole Wheat Flour (for rolling)

1 Large Egg

2 Tbsp Worcestershire Sauce

1 Tsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Paprika

1 Tbsp Olive Oil

1/4 Tsp Black Pepper

1/2 Tsp Kosher Salt

Fresh Rosemary (optional)

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1. Add chicken chunks to food processor and pulse.

2. Add remaining ingredients and pulse until medium-fine.

3. Form into 1-inch balls. Roll in flour.

4. Heat oil in pan, cook meatballs 2–3 minutes per side.

5. Mix cranberry sauce with honey and spices.

6. Add glaze to pan and simmer meatballs 5 minutes.

Use turkey if preferred.

Oil hands for easier rolling.

Don’t overmix.

Freeze raw or cooked meatballs for up to 3 months.